Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Akyildiz A., Aksay S., Benli H., Kiroglu F., Fenercioglu H.

JOURNAL OF FOOD ENGINEERING, cilt.65, sa.1, ss.95-99, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 1
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodchem.2004.01.001
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.95-99
  • Anahtar Kelimeler: persimmon, dehydration, phenolics, color, PURIFICATION, ASTRINGENCY, REMOVAL, FRUITS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Persimmon fruits of Turkay variety having high tannin content with an astringent taste were sliced and dipped in water (control) and SO2 solution prior to drying. Dehydration at 60, 75 and 90 degreesC were completed in 11, 8 and 5 h, respectively with a total solid content of about 85%. SO2 content of dry samples decreased with increasing dehydration temperature. Dehydration at 60 degreesC resulted in less phenolic content than others. The L, a and hue values of the samples were measured but the visual variations between the samples was not quite clear. Non-sulphited samples dehydrated at 60 degreesC received the highest average score for the taste, astringency and color of samples. (C) 2004 Elsevier Ltd. All rights reserved.